Créé avec l’IA
Creamy Spicy Tonkotsu-Style Ramen
45 min 400 kcal par portion Moyen
Ingrédients
4 Portions
- dried ramen noodles200 g
- low-sodium chicken broth1000 ml
- unsweetened soy milk500 ml
- white miso paste2 tablespoons
- soy sauce2 tablespoons
- sesame oil1 tablespoon
- chili garlic sauce1 tablespoon
- grated ginger2 teaspoons
- minced garlic2 teaspoons
- green onions, sliced2 pieces
- large eggs4 pieces
- baby spinach100 g
- mushrooms, sliced100 g
- toasted sesame seeds1 tablespoon
Instructions
- 1
Bring a large pot of water to a boil. Gently add the eggs and boil for 7 minutes for soft-boiled eggs. Remove and place in ice water to cool, then peel and set aside.
- 2
In the same pot, cook the dried ramen noodles according to package instructions. Drain and set aside.
- 3
In a separate large saucepan, heat the sesame oil over medium heat. Add the grated ginger and minced garlic, sautéing for 1-2 minutes until fragrant.
- 4
Add the sliced mushrooms and cook for another 2-3 minutes until softened.
- 5
Pour in the chicken broth and unsweetened soy milk. Stir in the white miso paste, soy sauce, and chili garlic sauce until well combined. Bring to a gentle simmer (do not boil).
- 6
Add the baby spinach and cook for 1-2 minutes until wilted.
- 7
Taste the broth and adjust seasoning if needed.
- 8
To assemble, divide the cooked noodles among four bowls. Ladle the hot broth and vegetables over the noodles.
